Dysphagia is one of the most issues that has become more widespread in recent years, especially in elderly people. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in severe complications such as aspiration pneumonia or dehydration. Therefore, this study created pumpkin jelly as a dysphagia food using gelling agents which is a mixture of 1:1 ratio gelatin and carrageenan. Various concentrations of gelling agents were investigatied. The result showed that the samples containing 1% and 2% gelling agents reached the suitable hardness value for dysphagia food, which were 7.03 and 10.53 (×10^3 N/m^2), respectively. Moreover, both concentrations also reached level 5, the level feasible for dysphagic patients according to the International Dysphagia Diet Standardization Initiative (IDDSI). Sample of 1% gelling agents had higher content of polyphenols, flavonoids, carotenoids, and antioxidant activity as well as flavor quality than sample 2%. Overall, the gelling agent concentration at 1% was the suitable option for the pumpkin jelly as a dysphagia diet.
Tài liệu tham khảo
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